8 medium sized potatoes
6 tbsp butter, cut into tbsp
3/4 – 1 cp scalded milk, 1/2 and 1/2 or cream
fresh ground pepper
Wash, peel, cut potatoes. Boil in salt water 20-25 minutes (or to very tender). Drain, return to saucepan and cook over low heat 3-4 minutes. Coarsely mash. Mix in butter and whip starting on low until it becomes smooth.
Once butter has melted and lumps are gone, slowly add milk in small amounts. Whip until smooth, then add more (more or less cream may be needed depending on the potatoes). Whip until light and fluffy and season.